Does ozone really work?

Don’t take it from us. Take a moment to consider the well respected, peer reviewed studies provided on our Test Reports page.  A Test Reports page is available on both the Air Ozone and Water Ozone menu items.

In all cases a positive reduction in E coli, bacteria, molds, fungus and staph was achieved by introducing ozone gas into the testing environment.  Specific tests have also been performed on some of our individual units to determine the effectiveness of treatments using the specific Air-Zone unit.  Those tests are provided on our Test Reports page as well.

Excerpts from some of the test results follow:

  • Bacteriacidal Effects of High Airborne Ozone Concentrations
    on Escherichia coli Staphylococcus aureus         Conducted by Penn State University:   Quote: “The results presented here demonstrate that high degrees of bacterial sterilization can be achieved with airborne ozone”. . . . “The results suggest that efficient sterilization of airstreams could be accomplished in a matter of seconds by the use of ozone.”
  • Purdue University finds that ozone kills mold in grain.    Impact summary: Insects eat $12 million worth of stored grain in Indiana each year, and pesticides have been the tool that grain handlers use to stop them.   Purdue researchers, looking for ways to reduce pesticide use, found a potential alternative in ozone fumigation.   In initial tests, ozone fumigation killed more than 90 percent of major insect pests and cut Aspergillus fungus populations by more than half.   It leaves no residue in grain, does not escape into the environment, and appears to be economically competitive. Title: Ozone fumigation could replace pesticides in stored grain.


  •      The United States Food and Drug Administration approves the use of ozone for use in killing bacteria in food.:  The US Food and Drug Administration approves the use of ozone for use in food.   They state that ozone may be safely used in the treatment, storage, and processing of foods as a antimicrobial agent.  The FDA has approved the use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry. Responding to a petition from the Agriculture and Food Technology Alliance of the Electric Power Research Institute, Palo Alto, Calif., FDA published a final rule that permits use of ozone as a food additive (66 Fed. Reg. 33,829).

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